MGB Sourdough Starter

Flour (all purpose works well)

Jar with a breathable cover

Rubber scraper

Measuring spoons & cup

HOW TO GET YOUR STARTER STARTED!

STEP 1 : Add your packet of dried sourdough starter to 1 tablespoon flour and 1 tablespoon water in a glass jar and stir thoroughly. Cover the jar with a coffee filter or breathable material secured with a rubber band. Set aside in a warm place for 12-24 hours.

STEP 2 : After 12-24 hours, feed the starter with an additional 2 tablespoons of flour and 2 tablespoons of water. Stir vigorously. Your starter should have the consistency of pancake batter (slightly lumpy), and you may need to add more flour or water.

STEP 3 : After 12-24 hours, feed the starter with an additional ¼ cup of flour and ¼ cup water. Stir vigorously. It’s still okay if your starter is a little lumpy.

STEP 4 : Every 12-24 hours, reserve a ½ cup of starter and discard the remaining starter. After discarding, feed the starter with ½ cup water and ½ cup flour. Continue this discarding/feeding schedule, and after 3 to 7 days, your starter will be bubbling regularly within a few hours of feeding.

Once your starter is bubbly and active it is ready to use in your sourdough recipe of choice!

We keep our starters in a 70° degree kitchen for optimal growth - you don’t want it to be too cold!

Filtered water is the best option for feeding your starter. Chlorine can inhibit growth.

It will take 3-7 days for your starter to be rehydrated & ready to bake with.